You might have seen the blogpost in which I shared the first wedding cakes I baked. For the wedding I decided to stick with some all-time favourites and add a couple of new recipes. One of them was the lemon cheesecake, topped with fresh figs, blueberries and passion fruit. It is a real looker and the flavours combine perfectly.

Recipe: No-bake lemon cheesecake

Toppings

I’ve finished my no-bake lemon cheesecake with fruits that work well with the lemon-flavour. A golden combo is fresh figs, blueberries and passionfruit. But also more summer fruits like strawberries and raspberries work really well.

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No-bake lemon cheesecake

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 12 pieces
Author Eva

Ingredients

Crust

  • 300 gr graham crackers
  • 175 gr butter
  • Sugar

Filling

  • 700 gr cream cheese
  • 1 lemon
  • 200 gr fine sugar

Toppings

  • Different kinds of fruit

Instructions

  • Slowly melt the butter for the crust.
  • The easiest way to create the crust is to chop the biscuits in a food processor. Do it part by part, I divided it in three, and mix them until you have small crumbs.
    Of course you can also put the biscuits in a small bag, close it and hammer them small with a bottle. It just kinda depends if you have a food processor or some negativity that needs to come out. I won't judge either way!
  • Stir the melted butter with some sugar through the chopped up crackers.
  • Grease a baking tin, line the bottom with parchment paper and pour in the crust mixture. Press it well and place it in the fridge.
  • Whip up the cream cheese so it becomes less stiff.
  • Add the juice of the lemon and the fine sugar.
  • Pour it on top of your crust and place it in the fridge for 2 hours (the longer the better).
  • Before serving, decorate your cake with fresh fruits. 

Recipe: No-bake lemon cheesecake

Recipe: No-bake lemon cheesecake

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